Njordstorp liquid rennet is a concentrated liquid cheese rennet that makes milk set when you make cheese. The rennet contains enzymes that split the milk protein kappa-casein, which is what makes the milk set into a firm curd. During the ripening of the cheese, the rennet also contributes to flavour and texture.
The rennet is standardised for consistent setting strength, so you get the same result batch after batch. It suits all kinds of cheese, from fresh quark and fresh cheese to feta, ostkaka (Swedish baked cheesecake) and hard cheeses such as Gouda.
Why choose Njordstorp liquid rennet
- Standardised setting strength: Even and predictable strength, so you can easily work out the right dose.
- Economical: You need very little rennet. A 30 ml bottle is enough for roughly 40–115 litres of milk for hard cheese, and even more for fresh cheese.
- Easy to dose: Liquid rennet is easy to measure out with a small syringe or pipette.
- Used for many cheeses: Fresh cheese, quark, feta, ostkaka, Gouda and other semi-hard and hard cheeses.
This rennet is made from an extract of calf stomachs.
Tip: If you need a vegetarian alternative, there is rennet that does not come from calves. See our other
rennet products.
| Product | Dosage per 100 l of milk | Converted per 10 l |
|---|
| Fresh cheese | 1–4 ml | 0.1 - 0.4 ml |
| Semi-hard and hard cheese | 17–22 ml | 1.7 - 2.2 ml |
Ostkaka (Swedish baked cheesecake) | 27-40 ml | 2.7 - 4 ml |
0.1–0.4 ml per 10 litres is about 2–8 drops.
One bottle is enough for:
- Ostkaka: enough to make ostkaka from roughly 110 litres of milk (much more than ordinary rennet bottles sold in 50 ml sizes, which only last for 30 litres). Our rennet corresponds to about 22 batches of 5 litres.
- Hard cheese (Gouda and similar): At 2.6–7.7 ml per 10 l, the bottle lasts for about 40–115 litres
- Feta: At about 0.8–1.0 ml per 5 l, it lasts for about 150–190 litres
- Quark: At 0.05–0.2 ml per 5 l, the bottle lasts for 750–3,000 litres
The dosages are guidelines. The right amount depends on the milk, the temperature and the texture you want, so start with the lower amount and adjust based on your own results.
How to use the rennet
- Measure out the right amount of rennet with a syringe or pipette with a ml scale.
- Dilute the rennet in 10–20 ml of cold, chlorine-free water just before use. Never dilute it several hours in advance.
- Pour the diluted rennet evenly over the milk, which has been kept at the right temperature for your cheese, and stir for about 1 minute.
- Stop all movement in the milk and let it set undisturbed under a lid until the curd is firm.
Storage instructions: Store in the fridge or freezer. Contains milk constituents. GMO-free.
